Influence of defatted mango kernel seed flour addition on the rheological characteristics and cookie making quality of wheat flour-Reference-Cited by-同舟云学术

Influence of defatted mango kernel seed flour addition on the rheological characteristics and cookie making quality of wheat flour

Published:2018-10-18 Issue:8 Volume:6 Page:2363-2373
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Awolu Olugbenga O.¹²^ORCID,Sudha Lakshminarayan M.³,Manohar Balaraman²

Affiliation:

1. Department of Food Science and Technology; Federal University of Technology; Akure Nigeria

2. Department of Food Engineering; CSIR-Central Food Technological Research Institute; Mysuru India

3. Flour Milling, Baking and Confectionery Department; CSIR-Central Food Technological Research Institute; Mysuru India

Funder

Third World Academy of Sciences

TWAS-CSIR Postdoctoral Award, 2016

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/fsn3.825/fullpdf

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5. Bread quality relationship with rheological measurements of wheat flour dough;Autio;Cereal Chemistry,2001

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